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Preparation Time: 30 minutes
Cooking Time: 40 minutes
Servings: 4


450g (1lb) lamb mincemeat, lean cut if possible
2 large onions, peeled, diced fine
1-2 green chillies, finely chopped
3 inch piece of ginger, peeled and crushed, juice only
Juice of ½ lemon
2 tablespoons fresh coriander, chopped
Pinch of salt and extra ¼ teaspoon
Dried fenugreek
Garam masala
Chilli powder
Turmeric powder
Ground cumin
1 egg yolk
Chickpea flour
1 tablespoon vegetable oil
2 garlic cloves, peeled and crushed
4 tomatoes, chopped or 1 tin (14oz/ 400g)
chopped tomatoes
1 tablespoon tomato puree
Coriander leaves to garnish


1. Mix the minced meat with half of the chopped onions,
the green chillies, ginger juice and lemon juice, fresh
coriander, pinch of salt and a large pinch of the
following spices – fenukgreek, garam masala, chilli
powder, turmeric and cumin. Add the egg yolk and
knead the mixture well. If the mixture is too wet add a
couple of tablespoons of chickpea flour.
2. Take spoonfuls of the mixture and mould into 16
equal sized balls. Refrigerate for 30 minutes.
3. Heat one teaspoon of oil and fry the meatballs in a
large frying pan or grill until lightly browned all over,
allowing the fat to drain off. Remove and leave to
one side.
4. Heat the remaining oil in a large pan and gently fry
the remaining onions for 8-10 minutes until soft and
lightly browned.
5. Add the crushed garlic and a teaspoon of the following
spices – red chilli powder, turmeric and cumin and
cook the spices for 1 minute.
6. Add the chopped tomatoes, tomato puree, and salt.
Simmer for 10 minutes.
7. Add the meatballs and ½ cupful (125ml) of
boiling water and simmer for 15-20 minutes, stirring
occasionally but without breaking up the koftas. Cook
further to reduce the sauce if too runny.
8. When ready, garnish with coriander leaves and serve
with rice or chapattis.

Lamb Koftas in a dish on a black background